Simply Heavenly: Jamie Oliver's Thai Curry Chicken from the Oven

Ingredients

• 0.5 Butternut squash (thoroughly washed and cut into pieces about 3 cm in size)
• 2 tbsp Olive oil (plus a little extra for drizzling over the chicken)
• 1 tbsp Red wine vinegar
• 1 gehäufter EL Thai red curry paste
• 0.5 Bund Fresh basil (pick off the leaves and place them in ice water; finely chop the stems)
• 4 Chicken thighs (about 800 g total, preferably skin-on; cook skin-side up)
• 6 Spring onions (finely slice the green ends and place them in ice water; roughly chop the white parts)
• 1 Dose Light coconut milk (add most of it to the chicken and reserve a little for garnishing)
• 1 Becher Long-grain rice (cook with 600 ml boiling water)
• 1 Lime (halve; cook one half with the rice, then squeeze it, and serve in wedges)
• 100 g Frozen peas
• Salt (a pinch for the marinade and rice, plus more to taste)
• Black pepper (a pinch for the marinade and more to taste)

Steps

1. 1

   Preheat the oven to 200 °C conventional heat. Set out a large ovenproof dish.

2. 2

   Thoroughly wash the butternut squash and carefully cut it into pieces about 3 cm in size.

3. 3

   In the large ovenproof dish, mix 2 tbsp olive oil, 1 tbsp red wine vinegar, a pinch of salt and black pepper, and the red curry paste to make a spicy marinade.

4. 4

   Add the squash pieces and chicken thighs to the dish. Pick the basil leaves from the stems and place them in a bowl of ice water. Finely chop the basil stems and add them to the marinade in the dish.

5. 5

   Thoroughly toss the squash and chicken with the marinade until everything is evenly coated. Arrange the chicken thighs skin-side up, lightly drizzle with additional olive oil, and season with salt and pepper.

6. 6

   Place the dish in the preheated oven and cook the chicken and squash for 45 minutes, until the chicken is golden brown and the squash is tender.

7. 7

   Meanwhile, finely slice the green ends of the spring onions and add them to the basil in the ice water. Roughly chop the white parts of the spring onions.

8. 8

   Remove the dish from the oven after 45 minutes. Spoon the pan juices over the squash and chicken.

9. 9

   Sprinkle the chopped white spring onion pieces over the top and pour in most of the coconut milk. Reserve a little coconut milk for garnishing.

10. 10

    Return the dish to the oven for a further 15 minutes, until the chicken is completely cooked through and the coconut sauce is hot.

11. 11

    While the curry continues cooking, place 300 g long-grain rice in a saucepan with 600 ml boiling water and a pinch of salt. Halve a lime and place one half in the saucepan.

12. 12

    Bring the rice to a boil, cover the saucepan, and cook the rice over medium heat for 12–14 minutes, until all the water has been absorbed and the rice is tender.

13. 13

    Remove the baking dish from the oven. Fold the frozen peas into the curry and warm them briefly in the hot sauce.

14. 14

    Remove the softened lime half from the rice, squeeze its juice over the rice, and stir well. Divide the lime rice among bowls.

15. 15

    Garnish the chicken and squash with the basil leaves and green spring onion pieces from the ice water. Drizzle over the reserved coconut milk and serve with lime wedges.

Notes

The basil leaves and spring onion ends are placed in ice water to keep them fresh and crisp. The nutritional values from the structured source are approximately 666 kcal per serving; the individual ingredient values are USDA-based estimates and may vary depending on the chicken thighs, coconut milk, and curry paste.

Nutrition per serving

• Main course
• Rice dish
• Thai-inspired
• Oven-baked dish
• Curry
• Comfort food
• High-protein
• With chicken